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CN108925844A - Bitter buckwheat is dilute and preparation method thereof, eating method and purposes - Google Patents

Bitter buckwheat is dilute and preparation method thereof, eating method and purposes Download PDF

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Publication number
CN108925844A
CN108925844A CN201810932856.0A CN201810932856A CN108925844A CN 108925844 A CN108925844 A CN 108925844A CN 201810932856 A CN201810932856 A CN 201810932856A CN 108925844 A CN108925844 A CN 108925844A
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Prior art keywords
bitter buckwheat
time
raw material
dilute
temperature
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CN201810932856.0A
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Chinese (zh)
Inventor
何学勤
赵志峰
付国喜
邢天
岳文强
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Sichuan Sanjiang Tartary Buckwheat Technology Development Co Ltd
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Sichuan Sanjiang Tartary Buckwheat Technology Development Co Ltd
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Priority to CN201810932856.0A priority Critical patent/CN108925844A/en
Publication of CN108925844A publication Critical patent/CN108925844A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention provides a kind of bitter buckwheat dilute and preparation method thereof, eating method and purposes, include the following steps: the raw material puffed processing of (1) pretreatment of raw material, (2), the working process of (3) puffing material, the working process of (4) buckwheat powder, (5) soya bean, the working process of white sesameseed, (6) it is cooling with crushing, the processing of (7) sugar, (8) ingredient, mix;Formula includes 45~50 parts of original flavor bitter buckwheat puffing material, and 10~13 parts of buckwheat powder, 15~20 parts of adlay, 5~8 parts of oat, 6~8 parts of soya bean, 2~3 parts of white sesameseed, 6~8 parts of maltodextrin, 5~7 parts of inulin, 5~7 parts of xylitol, (9) are sieved and packaging;The present invention obtains bitter buckwheat puffing material and buckwheat powder ratio optimal in product on the basis of many experiments, and in formula range, this product has the advantages that bitter buckwheat is with rich flavor, resolvent quality is excellent, the dilute sweet mouthfeel of rice, exquisiteness is smooth, nutrition content is high.

Description

Bitter buckwheat is dilute and preparation method thereof, eating method and purposes
Technical field
That the invention belongs to food processing fields more particularly to a kind of bitter buckwheat is with rich flavor, mouthfeel is excellent and does not add anti-corrosion Agent, the bitter buckwheat that can be stored for a long time is dilute and preparation method thereof, eating method and purposes.
Background technique
Bitter buckwheat is the king of five cereals, not only rich in seven big nutriments, also includes a large amount of bioactive substances, such as yellow Ketone, polyphenols.Bitter buckwheat plays the role of cold, benefiting energy, continuous spirit, sharp knowledge, the wide intestines stomach invigorating of sending down abnormally ascending in Chinese medicine.And And current clinical medicine also indicates that, tartary buckwheat powder and its product have hypoglycemic, reducing blood lipid, enhance human immunity, lose weight and lose The excellent health-care efficacies such as poison, cleaning human body waste, activation insulin secretion.Therefore, people are for the hardship as big health-oriented products Buckwheat product has certain cognition, and has very big demand.
The dilute product of rice is the healthy convenient meal food that modern people propose, the diet reason for the person that meets Modern consumer It reads, wherein more famous is that monkey mushroom rice is dilute in river.Although also there is similar products appearance in bitter buckwheat product, as bitter buckwheat meal replacement powder, Bitter Buckwheat Nutrition Powder.But because these Product Process are simple, it is single to be formulated, and it is bitter thick without eliminating bitter buckwheat mouthfeel well Rough problem, so causing not forming stronger influence power by the product of essential element of bitter buckwheat.Therefore of the invention from technique With systematic research and optimization are carried out on formula, obtained that a kind of bitter buckwheat is with rich flavor, mouthfeel is excellent, nutriment is abundant and Preservative is not added, the dilute product of the bitter buckwheat that can be stored for a long time.
CN201611053859.4 discloses one kind with wheat flour, corn flour, soy meal, and tartary buckwheat powder is the bitter buckwheat of raw material Nutrition powder, preparation method thereof, although the invention successfully has developed a kind of Bitter Buckwheat Nutrition Powder, its product still has mouthfeel bitter Coarse feature.CN201510597507.4 discloses a kind of preparation method of cordyceps sinensis Bitter Buckwheat Nutrition Powder, and feature includes: to cultivate Liquid cordyceps species;Tartary buckwheat is impregnated, drains and steams, obtain curing tartary buckwheat;The tartary buckwheat of curing is dried, the tartary buckwheat after drying Shell sub-sieve, obtains bitter buckwheat;Bitter buckwheat is mixed with water, obtains bitter buckwheat culture medium;The sprinkling of liquid cordyceps species is inoculated into bitter buckwheat On rice culture medium, it is sealed by fermentation, obtains cordyceps sinensis bitter buckwheat;Dry curing cordyceps sinensis bitter buckwheat, obtains ripe cordyceps sinensis bitter buckwheat, crushes ripe cordyceps sinensis bitter buckwheat, Obtain cordyceps sinensis bitter buckwheat powder;Cordyceps sinensis bitter buckwheat powder and food thickenig agent, maltodextrin, plant polyose, vanillic aldehyde and skimmed milk power are mixed It closes, drying.The invention successfully obtain it is a kind of have effects that the Bitter Buckwheat Nutrition Powder of cordyceps sinensis, but its product still has complex process, matches Expect numerous deficiencies.
Based on above-mentioned analysis, a kind of bitter buckwheat content is high, mouthfeel is excellent, nutriment is abundant, convenient, long shelf-life The dilute product of bitter buckwheat is badly in need of in current industry.
Summary of the invention
Unique, bitter buckwheat content that the purpose of the present invention is to provide a kind of techniques in view of the foregoing deficiencies of prior art Excellent, convenient, long shelf-life the bitter buckwheat of height, rich in nutrition content, mouthfeel is dilute and preparation method thereof, eating method and use On the way.
In order to achieve the above object, the invention adopts the following technical scheme:
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are carried out Primary election avoids sandstone, impurity from entering product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained To original flavor bitter buckwheat puffing material, Condition for expansion is 60~70 DEG C of heating temperature, and it is 100~110r/ that range, which is arranged, in twin-screw revolving speed min;Adlay is handled to obtain adlay puffing material with twin-screw extruder, Condition for expansion is 50~60 DEG C of heating temperature, double It is 120~130r/min that range, which is arranged, in screw speed;Oat is handled to obtain oat puffing material with twin-screw extruder, it is swollen Change condition is 70~75 DEG C of heating temperature, and it is 125~140r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into Parch in automatic rotary drum frying pan, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat Fragrance;Wherein 100~110 DEG C of original flavor bitter buckwheat puffing material first stage temperature, 5~10min of time, second stage temperature 110~ 130 DEG C, 10~15min of time;100~110 DEG C of temperature of the adlay puffing material first stage, 8~12min of time, second stage temperature 110~120 DEG C of degree, 5~10min of time;100~110 DEG C of temperature of the oat puffing material first stage, 5~10min of time, second 120~130 DEG C of phase temperature, 10~20min of time;2. crushing filtering with the sieve of 2.0mm after parch, raw material particle size mistake is avoided It is small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into Parch in drum frying pot, to remove moisture, bake out fragrance, 100~110 DEG C of first stage temperature, 10~15min of time, second 110~120 DEG C of phase temperature, 15~20min of time;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be It is ripe and to contain raw material fragrance itself without coke, every pot of soya bean splendid attire 45~55kg, 115~125 DEG C of first stage temperature, when Between 10~15min, 130~140 DEG C of second stage temperature, 10~15min of time;Every pot of white sesameseed 4~5kg of splendid attire, the first rank 90~105 DEG C of Duan Wendu, 5~10min of time, 100~115 DEG C of second stage temperature, 10~15min of time;
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material Parts by weight are more than 10 parts of raw material, then booting mixing;Other auxiliary materials are added after in 1~2min to be mixed, revolution 90~ 100r/min, 15~20min of time;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight New pulverization process;Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities;This product hand Work packaging, every bag is 35 ± 1g.
It is preferred that the formula proportion in step (8) is as follows:
It is preferred that the formula proportion in step (8) is as follows:
For achieving the above object, the present invention also provides a kind of bitter buckwheat that above-mentioned preparation method obtains is dilute.
It is preferred that the bitter buckwheat is dilute, raw material includes: by weight ratio
For achieving the above object, the present invention also provides a kind of purposes that above-mentioned bitter buckwheat is dilute: the rice is dilute to have benefit Fill nutrition, complementary diets fiber, the purposes for safeguarding gastrointestinal health.
For achieving the above object, the present invention also provides a kind of eating methods that bitter buckwheat is dilute, take a product pocket, will Product pours into container, after first 60~70 DEG C of 60~70ml of warm water of addition are mixed well, adds 30~40ml warm water and mixes well i.e. It is edible.
The dosage of each component of the present invention is also to carry out largely groping to summarize to obtain by inventor, and dosage of each component is under State that the bitter buckwheat prepared in weight range is dilute to all have that bitter buckwheat content accounting is high, mouthfeel is excellent, nutriment is abundant, absorptivity Advantage that is high, not adding any preservative, long shelf-life.
The invention has the benefit that (1) present invention be using bitter buckwheat puffing material as major ingredient, and combine buckwheat powder, adlay, swallow The dilute product of a bitter buckwheat that other auxiliary materials such as wheat are made.Wherein, bitter buckwheat, adlay and oat puffing material are in pressurization, add It is made after so that raw material volume expansion itself, internal organizational structure is become porous fluffy after heat treatment;And buckwheat powder is with bitter buckwheat Pi Fen: bitter buckwheat heart powder is after proportionally 5:2 is prepared, after changing the bitter structure of matter, release fragrance matter using high temperature parch It is manufactured.Therefore, by the combination between raw material and the Proportionality design for being suitable for, not only make the loose exquisiteness of this product mouthfeel, It is uniform and stable to reconstitute rear texture;And further improve the bitter coarse disadvantage of bitter buckwheat product.
(2) parch technique is baked using two-part heating automatic rotary drum frying pan in the present invention, not only can be abundant Moisture is in removing material to achieve the purpose that long-term preservation, and can bake out the fragrance matter of raw material to the greatest extent, simultaneously It is also avoided that and is heated at high temperature always and loses material nutrient component.
(3) inventive formulation raw material is mainly small coarse cereals species, long-term consumption can supplement modern people general lack of Dietary fiber nutrient element;Integration of drinking and medicinal herbs food materials adlay and new resource food inulin are also added in formula, because during adlay is unique Medicine healthcare function (such as invigorating the spleen excreting dampness, remove numbness antidiarrheal) and inulin can be utilized by people's intestinal beneficial bacterium, and Bifidobacterium is promoted largely to increase It grows, harmful bacteria substantially reduces, and improves intestinal flora distribution, sanatory feature.Therefore the present invention, which has, supplements the nutrients, supplements Dietary fiber, the purposes for safeguarding gastrointestinal health.
(4) present invention obtains bitter buckwheat puffing material and buckwheat powder ratio optimal in product on the basis of many experiments.? In formula range, this product has optimal bitter buckwheat flavor, and resolvent quality is excellent, the dilute sweet mouthfeel of rice, fine and smooth smooth (viscosity 2.40~2.81Pa.s) the advantages of.
1 product of the present invention Analyses Methods for Sensory Evaluation Results of table
2 product of the present invention physical and chemical index result of table
Detailed description of the invention
Fig. 1 is the dilute production technological process of bitter buckwheat of the invention.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from Various modifications or alterations are carried out under spirit of the invention.
Embodiment 1
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are carried out Primary election avoids sandstone, impurity from entering product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained To original flavor bitter buckwheat puffing material, Condition for expansion is 60 DEG C of heating temperature, and it is 100r/min that range, which is arranged, in twin-screw revolving speed;Adlay is used Twin-screw extruder handles to obtain adlay puffing material, and Condition for expansion is 50 DEG C of heating temperature, and range is arranged in twin-screw revolving speed For 120r/min;Oat is handled to obtain oat puffing material with twin-screw extruder, Condition for expansion is 70 DEG C of heating temperature, It is 125r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into Parch in automatic rotary drum frying pan, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat Fragrance.Wherein 100 DEG C of original flavor bitter buckwheat puffing material first stage temperature, time 5min, 110 DEG C of second stage temperature, the time 10min;100 DEG C of temperature of the adlay puffing material first stage, time 8min, 110 DEG C of second stage temperature, time 5min;Oat is swollen 100 DEG C, time 5min of material first stage temperature, 120 DEG C of second stage temperature, time 10min;2. with 2.0mm's after parch Sieve crushes filtering, avoids raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into Parch in drum frying pot, to remove moisture, bake out fragrance, 100 DEG C of first stage temperature, time 10min, second stage temperature 110 DEG C, time 15min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 45kg, 115 DEG C of first stage temperature, time 10min, the 130 DEG C of two-stage temperature, time 10min;White sesameseed every pot of splendid attire 4kg, 90 DEG C of first stage temperature, time 5min, second-order 100 DEG C of Duan Wendu, time 10min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 1min to be mixed, revolution 90r/min, Time 15min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand Work packaging, every bag is 35 ± 1g.
Formula proportion in step (8) is as follows:
The rice is dilute with extra-nutrition, complementary diets fiber, the purposes for safeguarding gastrointestinal health.
A kind of eating method that bitter buckwheat is dilute: taking a product pocket, product poured into container, and 60~70 DEG C of temperature are first added After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Embodiment 2
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are carried out Primary election avoids sandstone, impurity from entering product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained To original flavor bitter buckwheat puffing material, Condition for expansion is 70 DEG C of heating temperature, and it is 110r/min that range, which is arranged, in twin-screw revolving speed;Adlay is used Twin-screw extruder handles to obtain adlay puffing material, and Condition for expansion is 60 DEG C of heating temperature, and range is arranged in twin-screw revolving speed For 130r/min;Oat is handled to obtain oat puffing material with twin-screw extruder, Condition for expansion is 75 DEG C of heating temperature, It is 140r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into Parch in automatic rotary drum frying pan, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat Fragrance.Wherein 110 DEG C of original flavor bitter buckwheat puffing material first stage temperature, time 10min, 130 DEG C of second stage temperature, the time 15min;110 DEG C of temperature of the adlay puffing material first stage, time 12min, 120 DEG C of second stage temperature, time 10min;Oat 110 DEG C, time 10min of puffing material first stage temperature, 130 DEG C of second stage temperature, time 20min;2. using 2.0mm after parch Sieve crush filtering, avoid raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into Parch in drum frying pot, to remove moisture, bake out fragrance, 110 DEG C of first stage temperature, time 15min, second stage temperature 120 DEG C, time 20min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 55kg, 125 DEG C of first stage temperature, time 15min, the 140 DEG C of two-stage temperature, time 15min;White sesameseed every pot of splendid attire 5kg, 105 DEG C of first stage temperature, time 10min, second 115 DEG C of phase temperature, time 15min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 2min to be mixed, revolution 100r/ Min, time 20min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand Work packaging, every bag is 35 ± 1g.
Formula proportion in step (8) is as follows:
The rice is dilute with extra-nutrition, complementary diets fiber, the purposes for safeguarding gastrointestinal health.
A kind of eating method that bitter buckwheat is dilute: taking a product pocket, product poured into container, and 60~70 DEG C of temperature are first added After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Embodiment 3
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are carried out Primary election avoids sandstone, impurity from entering product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained To original flavor bitter buckwheat puffing material, Condition for expansion is 65 DEG C of heating temperature, and it is 105r/min that range, which is arranged, in twin-screw revolving speed;Adlay is used Twin-screw extruder handles to obtain adlay puffing material, and Condition for expansion is 55 DEG C of heating temperature, and range is arranged in twin-screw revolving speed For 125r/min;Oat is handled to obtain oat puffing material with twin-screw extruder, Condition for expansion is 73 DEG C of heating temperature, It is 130r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into Parch in automatic rotary drum frying pan, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat Fragrance.Wherein 105 DEG C of original flavor bitter buckwheat puffing material first stage temperature, time 8min, 120 DEG C of second stage temperature, the time 12min;105 DEG C of temperature of the adlay puffing material first stage, time 10min, 115 DEG C of second stage temperature, time 8min;Oat is swollen 105 DEG C, time 7min of material first stage temperature, 125 DEG C of second stage temperature, time 15min;2. with 2.0mm's after parch Sieve crushes filtering, avoids raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into Parch in drum frying pot, to remove moisture, bake out fragrance, 105 DEG C of first stage temperature, time 12min, second stage temperature 115 DEG C, time 18min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 50kg, 110 DEG C of first stage temperature, time 13min, the 135 DEG C of two-stage temperature, time 12min;White sesameseed every pot of splendid attire 4.5kg, 100 DEG C of first stage temperature, time 7min, second 105 DEG C of phase temperature, time 12min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 2min to be mixed, revolution 95r/min, Time 18min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand Work packaging, every bag is 35 ± 1g.
Formula proportion in step (8) is as follows:
The rice is dilute with extra-nutrition, complementary diets fiber, the purposes for safeguarding gastrointestinal health.
A kind of eating method that bitter buckwheat is dilute: taking a product pocket, product poured into container, and 60~70 DEG C of temperature are first added After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Comparative example 1
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed are subjected to primary election, avoided Sandstone, impurity enter product;
(2) raw material puffed processing: adlay is handled to obtain adlay puffing material with twin-screw extruder, Condition for expansion is 50 DEG C of heating temperature, it is 120r/min that range, which is arranged, in twin-screw revolving speed;Oat is handled to obtain swallow with twin-screw extruder Wheat puffing material, Condition for expansion are 70 DEG C of heating temperature, and it is 125r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. adlay puffing material, oat puffing material are respectively put into automatic rotary drum frying pan and dried It fries, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat fragrance.Wherein adlay is swollen 100 DEG C, time 8min of material first stage temperature, 110 DEG C of second stage temperature, time 5min;The oat puffing material first stage 100 DEG C of temperature, time 5min, 120 DEG C of second stage temperature, time 10min;2. filtering is crushed with the sieve of 2.0mm after parch, Avoid raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 3:4 by weight is put into Parch in drum frying pot, to remove moisture, bake out fragrance, 100 DEG C of first stage temperature, time 10min, second stage temperature 110 DEG C, time 15min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 45kg, 115 DEG C of first stage temperature, time 10min, the 130 DEG C of two-stage temperature, time 10min;White sesameseed every pot of splendid attire 4kg, 90 DEG C of first stage temperature, time 5min, second-order 100 DEG C of Duan Wendu, time 10min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 1min to be mixed, revolution 90r/min, Time 15min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand Work packaging, every bag is 35 ± 1g.
Formula proportion in step (6) is as follows:
The weight ratio of bitter skin powder and bitter buckwheat heart powder is 3:4.
A kind of eating method that bitter buckwheat is dilute, takes a product pocket, product is poured into container, and 60~70 DEG C of temperature are first added After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Comparative example 2
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: bitter buckwheat whole grain, oat, soya bean, white sesameseed are subjected to primary election, sandstone, impurity is avoided to enter production Product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained To original flavor bitter buckwheat puffing material, Condition for expansion is 60 DEG C of heating temperature, and it is 100r/min that range, which is arranged, in twin-screw revolving speed;Oat is used Twin-screw extruder handles to obtain oat puffing material, and Condition for expansion is 70 DEG C of heating temperature, and range is arranged in twin-screw revolving speed For 130r/min;
(3) original flavor bitter buckwheat puffing material, oat puffing material 1. the working process of puffing material: are respectively put into automatic rotary drum frying pan Middle parch, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat fragrance.Its Central Plains 100 DEG C of temperature, time 5min, 110 DEG C of second stage temperature of the bitter buckwheat puffing material first stage, time 10min;Oat puffing material 105 DEG C of first stage temperature, time 7min, 125 DEG C of second stage temperature, time 12min;2. using the sieve of 2.0mm after parch Filtering is crushed, avoids raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 50kg, 120 DEG C of first stage temperature, time 12min, the 135 DEG C of two-stage temperature, time 12min;White sesameseed every pot of splendid attire 5kg, 95 DEG C of first stage temperature, time 5min, second-order 105 DEG C of Duan Wendu, time 10min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided Carry out the adverse effect in mouthfeel;
(7) sugared processing: food grade inulin, maltodextrin and the xylitol of purchase are carried out respectively at 60 mesh screen crushing Reason, it is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 2min to be mixed, revolution 100r/ Min, time 15min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand Work packaging, every bag is 35 ± 1g.
Formula proportion in step (7) is as follows:
A kind of eating method that bitter buckwheat is dilute, takes a product pocket, product is poured into container, and 60~70 DEG C of temperature are first added After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Comparative example 3
A kind of preparation method that bitter buckwheat is dilute, includes the following steps:
(1) pretreatment of raw material: carrying out primary election for bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, oat, soya bean, white sesameseed, Sandstone, impurity is avoided to enter product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, is obtained To original flavor bitter buckwheat puffing material, Condition for expansion is 70 DEG C of heating temperature, and it is 110r/min that range, which is arranged, in twin-screw revolving speed;Oat is used Twin-screw extruder handles to obtain oat puffing material, and Condition for expansion is 75 DEG C of heating temperature, and range is arranged in twin-screw revolving speed For 140r/min;
(3) original flavor bitter buckwheat puffing material, oat puffing material 1. the working process of puffing material: are respectively put into automatic rotary drum frying pan Middle parch, using two-part heating parch program, the first stage removes moisture, and second stage bakes out raw material wheat fragrance.Its Central Plains 110 DEG C of temperature, time 10min, 130 DEG C of second stage temperature of the bitter buckwheat puffing material first stage, time 15min;Oat extruding 110 DEG C of first stage temperature, time 10min, 130 DEG C of second stage temperature of material, time 20min;2. using the sieve of 2.0mm after parch Net crushes filtering, avoids raw material particle size too small or excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 4:3 by weight is put into Parch in drum frying pot, to remove moisture, bake out fragrance, 110 DEG C of first stage temperature, time 15min, second stage temperature 120 DEG C, time 20min;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be It is ripe and to contain raw material fragrance itself without coke, soya bean every pot of splendid attire 55kg, 125 DEG C of first stage temperature, time 15min, the 140 DEG C of two-stage temperature, time 15min;White sesameseed every pot of splendid attire 5kg, 105 DEG C of first stage temperature, time 10min, second 115 DEG C of phase temperature, time 15min.
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids intermediate temperature Spend height;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, meticulous or excessively thick band is avoided Carry out the adverse effect in mouthfeel;
(7) sugared processing: carrying out 60 mesh screen pulverization process for the food grade maltodextrin and xylitol of purchase respectively, standby With;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, first it is added in raw material Parts by weight are more than 10 parts of raw material, then booting mixing;It adds other auxiliary materials after in 2min to be mixed, revolution 100r/ Min, time 20min;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out weight New pulverization process.Concentration equipment is installed on vibration separation screen, achievees the purpose that clean to metal impurities.This product hand Work packaging, every bag is 35 ± 1g.
Formula proportion in step (8) is as follows:
The weight ratio of bitter skin powder and bitter buckwheat heart powder is 4:3.
A kind of eating method that bitter buckwheat is dilute, takes a product pocket, product is poured into container, and 60~70 DEG C of temperature are first added After 60~70ml of boiled water is mixed well, adds 30~40ml warm water and mix well that it can be served.
Comparative example 4
Commercially available black tartary buckwheat nutrient powder, is eaten by its eating method.
Comparative example 5
Commercially available bitter buckwheat oatmeal, is eaten by its eating method.
Sensory evaluations are carried out to 3 embodiments and 5 comparative example products: selecting 60 people at random as sensory evaluation person, it is right It carries out sensory evaluation training, after complying with requirement, carries out sensory evaluation to above-mentioned 8 kinds of products.According to Chinese people's republicanism State industry standard formulation sensory evaluation criteria is as shown in table 3, and appraisal result is as shown in table 4.
3 sensory evaluation criteria of table
4 Analyses Methods for Sensory Evaluation Results of table
4 Analyses Methods for Sensory Evaluation Results of table shows: within the scope of composition of raw materials of the present invention, 1,2,3 product of embodiment is in mouthfeel and punching Comparative example product is substantially better than in terms of tonality.That this product reconstitutes is easy, reconstitute after without caking phenomenon, institutional framework stable homogeneous, Without lamination after standing.Also, this product delicate mouthfeel is smooth, has agreeable to the taste stiff sense, it is general to significantly improve bitter buckwheat product All over bitter coarse disadvantage.
Viscosity refers to dynamic the showed resistance of fluid convection, is an important indicator for characterizing fluid flow performance.For For the dilute product of rice, viscosity is excessive to be shown to reconstitute rear product sticky, eats dysphagia;And viscosity is too small shows to reconstitute rear product It is too dilute, without the agreeable to the taste stiff sense of the dilute product of rice.Therefore, viscosity is the important indicator of a measurement dilute product quality of rice.It utilizes Viscosmeter detects embodiment and comparative example product, and the results are shown in Table 5:
5 product viscosity of table
By in table 5 statistics indicate that: within the scope of the present invention, embodiment product viscosity range is 2.42~2.65.This viscosity It is similar to stirred yoghurt viscosity, illustrate that this product delicate mouthfeel is smooth, and have agreeable to the taste stiff sense, this also with sensory evaluation knot Fruit is identical.
Embodiment and moisture content in comparative example are detected using GB 5009.3-2016;Utilize GB/T5009.5- Kjeldahl's method is measured protein content in 2016;Contained using soxhlet type detection fat in GB 5009.6-2016 Amount;Carbohydrate content is detected using GB 5009.7-2016;Using neutral detergent method to the content of dietary fiber It is measured;It is detected using health food and Flavonoid substances is measured with assessment technique specification (2003 editions);Utilize GB 5009.82 being detected to vitamin E;It is advanced and is detected to beta carotene using GB 5009.83, as a result provided by table 6:
The evaluation of 6 nutritional ingredient of table
By in table 6 statistics indicate that: in this product technique and formula range, protein content, flavones in embodiment product Substance content, dietary fiber, vitamin E and content beta-carotene are apparently higher than comparative example product.Therefore, it can be said that bright The nutritive value and health value of product are apparently higher than other products, have extra-nutrition, complementary diets fiber, maintenance gastrointestinal tract The feature of health.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause This, all those of ordinary skill in the art are completed without departing from the spirit and technical ideas disclosed in the present invention All equivalent modifications or change, should be covered by the claims of the present invention.

Claims (7)

1. a kind of preparation method that bitter buckwheat is dilute, which comprises the steps of:
(1) pretreatment of raw material: carrying out primary election for bitter buckwheat whole grain, bitter buckwheat core powder, bitter skin powder, adlay, oat, soya bean, white sesameseed, Sandstone, impurity is avoided to enter product;
(2) raw material puffed processing: pretreated bitter buckwheat whole grain is subjected to expanding treatment with twin-screw extruder, obtains original Bitter buckwheat puffing material, Condition for expansion are 60~70 DEG C of heating temperature, and it is 100~110r/min that range, which is arranged, in twin-screw revolving speed;It will Adlay is handled to obtain adlay puffing material with twin-screw extruder, and Condition for expansion is 50~60 DEG C of heating temperature, and twin-screw turns Speed setting range is 120~130r/min;Oat is handled to obtain oat puffing material, Condition for expansion with twin-screw extruder It is 70~75 DEG C of heating temperature, it is 125~140r/min that range, which is arranged, in twin-screw revolving speed;
(3) working process of puffing material: 1. original flavor bitter buckwheat puffing material, adlay puffing material, oat puffing material are respectively put into automatically Parch in drum frying pot, using two-part heating parch program, the first stage removes moisture, and it is fragrant that second stage bakes out raw material wheat Taste;Wherein 100~110 DEG C of original flavor bitter buckwheat puffing material first stage temperature, 5~10min of time, second stage temperature 110~130 DEG C, 10~15min of time;100~110 DEG C of temperature of the adlay puffing material first stage, 8~12min of time, second stage temperature 110~120 DEG C, 5~10min of time;100~110 DEG C of temperature of the oat puffing material first stage, 5~10min of time, second-order 120~130 DEG C of Duan Wendu, 10~20min of time;2. crushing filtering with the sieve of 2.0mm after parch, avoid raw material particle size too small Or it is excessive and influence in product mouthfeel fine and smooth degree;
(4) working process of buckwheat powder: by pretreated bitter skin powder and bitter buckwheat heart powder, ratio 5:2 by weight is put into roller Parch in frying pan, to remove moisture, bake out fragrance, 100~110 DEG C of first stage temperature, 10~15min of time, second stage 110~120 DEG C of temperature, 15~20min of time;
(5) soya bean, white sesameseed working process: soya bean, white sesameseed are individually subjected to drum frying pot parch, parch require be it is ripe and It is not burnt, and contain raw material fragrance itself, every pot of soya bean splendid attire 45~55kg, 115~125 DEG C of first stage temperature, the time 10 ~15min, 130~140 DEG C of second stage temperature, 10~15min of time;Every pot of white sesameseed 4~5kg of splendid attire, first stage temperature 90~105 DEG C, 5~10min of time of degree, 100~115 DEG C of second stage temperature, 10~15min of time;
(6) cooling and crush: material spreading for cooling being opened after parch, and guarantees that 10min turn over cool primary, avoids medium temperature mistake It is high;After cooling, 0.2mm the screen to filtrate by above-mentioned every kind of crushing material and is individually carried out, avoids meticulous or slightly brings mouth excessively Adverse effect in sense;
(7) sugared processing: carrying out 60 mesh screen pulverization process for food grade inulin, maltodextrin and the xylitol of purchase respectively, It is spare;
(8) various raw materials ingredient, mixing: are subjected to precise by formula;In stirring mixer, weight in raw material is first added Raw material of the part more than 10 parts, then booting mixing;It adds other auxiliary materials after in 1~2min to be mixed, 90~100r/ of revolution Min, 15~20min of time;
(9) screening is with packaging: after raw material mixes, being sieved with 40 mesh magnetic force vibration separation screens, oversize will carry out powder again Broken processing, installs concentration equipment on vibration separation screen, achievees the purpose that clean to metal impurities;This product is wrapped by hand Dress, every bag is 35 ± 1g.
2. the dilute preparation method of bitter buckwheat according to claim 1, which is characterized in that the formula in step (8) is by weight Part proportion is as follows:
3. the dilute preparation method of bitter buckwheat according to claim 1, which is characterized in that the formula in step (8) is by weight Part proportion is as follows:
4. the bitter buckwheat that claims 1 to 3 any one preparation method obtains is dilute.
5. a kind of bitter buckwheat is dilute, which is characterized in that raw material includes: by weight ratio
6. a kind of purposes that the bitter buckwheat of claim 4 or 5 is dilute, it is characterised in that: the rice is dilute to have extra-nutrition, supplement meals The purposes eaten fiber, safeguard gastrointestinal health.
7. a kind of eating method that bitter buckwheat is dilute, it is characterised in that: take a product pocket, product is poured into container, be first added After 60~70 DEG C of 60~70ml of warm water are mixed well, adds 30~40ml warm water and mix well that it can be served.
CN201810932856.0A 2018-08-16 2018-08-16 Bitter buckwheat is dilute and preparation method thereof, eating method and purposes Pending CN108925844A (en)

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CN107874114A (en) * 2017-11-29 2018-04-06 陕西易阳科技有限公司 A kind of preparation method of highland barley bitter buckwheat composite nutrition powder
CN108185288A (en) * 2017-12-29 2018-06-22 广东粤微食用菌技术有限公司 A kind of full nutrition stomach invigorating generation meal rice is dilute and preparation method thereof and application method and purposes

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CN105105131A (en) * 2015-09-18 2015-12-02 神农架林区欣森生物科技有限公司 Preparation method of cordyceps sinensis tartary buckwheat nutrition powder
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